In a large pot, brown the ground beef on medium high breaking it up as you go, add salt and pepper to taste. I like it on the saltier side.
Cook until no longer pink and remove from pot. Depending on the fat content of your beef drain some of the excess fat away leaving about a half tablespoon ish (if using beef crumbles add a little oil)
Add in the butter, once melted, add in the onions. Saute until translucent add in the carrots and bell pepper and saute for 2-3 minutes.
Add in the tomato paste, stir and incorporate. Add in the cauliflower. Cook for 1 minute, just to give a tiny bit of color.
Deglaze pot by adding in the vegetable broth. Then add in the Worcestershire, garlic powder, italian seasoning, mustard, and pickle relish. Mix everything til well combined.
Bring up to a boil, then cover, reduce to a medium simmer and cook for 15-20 minutes until cauliflower is tender.
Add back in the beef, stir in the cream cheese until it all melted.
Once the cream cheese has melted into the soup add in the heavy cream and shredded cheddar.
If you would like the soup to be thicker add in a bit of cornstarch at this point by creating a slurry with 1 tsp of cornstarch and 1 tsp cold water than stirring it to the soup. Let stand for a few minutes before serving.